5 Super-Easy Weeknight Dinners

Because it's a short week and everything's weird!
By Rachael Ray Every Day ,

Monday: Grilled Pork Chops & Peppers

Photography by Kate Mathis

If you're like us, you're grilling every day of the long Labor Day weekend. These pork chops are super flavorful and come together in a flash!

Recipe: Try our Grilled Pork Chops & Peppers

Tuesday: Chicken Skillet Ratatouille

This hearty dinner comes together all in one skillet, which is exactly what you need for a Tuesday that feels like a Monday.

Recipe: Try our Chicken Skillet Ratatouille

Wednesday: Green Curry Shrimp Skewers

Photography by Kate Mathis

This light and bright shrimp dinner could also work as an appetizer.

Recipe: Try our Green Curry Shrimp Skewers

Thursday: Seared Fish with Kiwi-Avocado Salsa

Photography by Christopher Testani

Who says white fish has to be boring? A simple salsa made with citrus, kiwi and avocado takes this dish to the next level.

Recipe: Try our Seared Fish with Kiwi-Avocado Salsa

Friday: Drunken Mushroom Spaghetti

Photography by Joseph De Leo

Rachael's 30-Minute Meal is just what you need on a Friday.

Recipe: Try our Drunken Mushroom Spaghetti

Shopping list

For the pork chops:

  • Olive oil
  • 1 tbsp. fennel seeds
  • 1 tbsp. finely chopped garlic
  • 2 tsp. lemon zest
  • 1 tsp. chopped fresh rosemary
  • 12 baby bell peppers
  • 4 bone-in pork chops (10 to 12 oz. each)

For the chicken skillet ratatouille:

  • 8 bone-in chicken thighs with skin (about 3 lbs.)
  • Salt and pepper
  • 2 tablespoons EVOO
  • 1 small eggplant (about 10 oz.)
  • 1 yellow bell pepper
  • 1 medium yellow onion
  • 2 small zucchini
  • 1 28 ounce can whole peeled tomatoes
  • 1/3 cup chopped flat-leaf parsley
  • Finely grated pecorino-romano

For the green curry shrimp skewers:

  • 1 lb. medium shrimp
  • 2 tbsp. green curry paste
  • 1 lime
  • 1 tbsp. coconut oil
  • 3 tbsp. toasted coconut flakes
  • 2 tbsp. chopped fresh cilantro
  • 1 red Thai chile

For the seared fish with avocados and kiwi:

  • 4 fillets (6 oz. each) of white fish (such as cod)
  • 2 tbsp. olive oil
  • 2 kiwis
  • 2 oranges
  • 1 avocado
  • 1/4 cup finely chopped red onion
  • 2 tbsp. chopped fresh mint
  • 2 tbsp. fresh lime juice
  • 2 tsp. finely chopped peeled fresh ginger
  • fresh cilantro, for garnish

For the drunken mushroom spaghetti:

  • 1/2 cup dried porcini mushrooms
  • 1–1 1/2 cups chicken or vegetable stock
  • 2 tbsp. olive oil
  • 2 tbsp. butter
  • 1 1/2 lbs. mixed fresh mushrooms, such as cremini, hen-of-the-woods and stemmed shiitake
  • 2 large shallots
  • 4 large cloves garlic
  • 8–10 sage leaves
  • About 2 tbsp. thyme
  • 1 lemon
  • Salt and pepper
  • 1 lb. spaghetti
  • 1 bottle white wine, such as Pinot Grigio
  • About 1 cup freshly grated Pecorino Romano, plus more for passing
  • EVOO, for drizzling
  • 3–4 tbsp. chives
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